Garlic Mashed Potatoe

Based on Stephanie Hua's version, just thicker (more like traditional mashed potatoes).

Author

Josh P

Easy family style meals

Prep Time: 00:25

Recipe Time: 01:30

Temperature : 195F / 90.6C

Ingredients

• 5 pounds yellow gold potatoes
• 3 cloves garlic
• 8 ounces unsalted butter
• 1 cup milk
• 2 teaspoons salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 195ºF / 90.6ºC
2. Rinse and peel potatoes, slice into 1/8 inch slices.
3. Smash and peel garlic cloves.
4. In a gallon freezer ziplock bag (or vacuum seal bag), combine the potatoes, garlic, butter, milk, and salt. If using a ziplock bag, use the water immersion technique to remove excess air. If using a vacuum sealer, use the moist setting on a bag 7 section long. With how much liquid there is, you may have to start the sealing as the milk squeezes up the bag.
5. Place in the sous vide bath for 1 ½ hours.

Finishing Steps

1. Remove the bag from the sous vide bath
2. Strain the contents to separate the potatoes from the liquid (save the liquid).
3. Mash the potatoes using a potato masher.
4. Gently stir the liquid back into the mashed potatoes. Add additional salt to taste if needed.